Text 6933, 86 rader
Skriven 2011-02-10 04:43:00 av DAVE DRUM (1:261/1381)
Ärende: Gourmet 801
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eggplant Parmesan Rolls w/Swiss Chard & Fresh Mint
 Categories: Vegetables, Cheese, Greens, Herbs
      Yield: 6 servings
 
      2 md Eggplants; trimmed, cut in
           - 1/4" slices
           Coarse kosher salt
           Extra-virgin olive oil
      1 lb Bunch Swiss chard; center
           - ribs removed
      2 lg Eggs
     15 oz Container whole-milk ricotta
           - cheese
  1 1/4 c  Fine grated Parmesan cheese;
           - divided
      2 tb Chopped fresh mint
    3/4 ts Freshly ground black pepper
     16 oz Can tomato sauce
      8 oz Ball fresh water-packed
           - mozzarella; * drained,
           - thin sliced
 
  Cover bottom and sides of each of 2 large colanders with 1
  layer of eggplant slices; sprinkle generously with coarse
  salt. Continue layering eggplant slices in each colander,
  sprinkling each layer with coarse salt, until all eggplant
  slices are used. Place each colander over large bowl; let
  stand at least 30 minutes and up to 1 hour. Rinse eggplant
  slices to remove excess salt; dry thoroughly with paper
  towels.
  
  Position oven rack 5 to 6 inches from heat source and
  preheat broiler. Line 3 large rimmed baking sheets with
  parchment paper. Arrange eggplant slices in single layer on
  prepared baking sheets. Brush both sides of eggplant slices
  with olive oil. Broil 1 sheet at a time until eggplant
  slices are tender and beginning to brown, watching closely
  and removing eggplant slices as needed if cooking too
  quickly, 3 to 4 minutes per side. Remove baking sheet from
  oven and cool eggplant while preparing filling.
  
  Bring large pot of salted water to boil. Add chard to pot
  and boil just until tender, about 2 minutes. Drain; rinse
  with cold water. Squeeze chard very dry, then chop coarsely.
  Squeeze chard dry again between paper towels. Whisk eggs and
  pinch of coarse salt in medium bowl. Stir in chopped chard,
  ricotta cheese, 1 cup Parmesan, mint, and black pepper.
  
  Lightly oil 15 x 10 x 2-inch glass baking dish. Spread half
  of tomato sauce evenly over bottom of dish. Divide
  chard-ricotta filling among eggplant slices, placing about 1
  heaping tablespoon filling in center of each. Starting at 1
  short end of each, loosely roll up eggplant slices,
  enclosing filling. Arrange rolls, seam side down, atop sauce
  in baking dish. Spoon remaining tomato sauce over. Place
  mozzarella slices in single layer over rolls. Sprinkle with
  remaining 1/4 cup Parmesan cheese. DO AHEAD: Can be made 1
  day ahead. Cover with foil and chill.
  
  Preheat oven to 350øF. Bake eggplant Parmesan rolls, covered
  with foil, until heated through, about 30 minutes if freshly
  made or 40 minutes if refrigerated. Uncover and bake until
  brown in spots and sauce is bubbling, 15 to 20 minutes.
  Serve hot.
  
  * Available at many supermarkets and at specialty foods
  stores and Italian markets. Regular mozzarella can be
  substituted.
  
  by Molly Stevens
  
  Bon Appétit | March 2010
  
  Yield: Makes 6 servings
  
  MM Format by Dave Drum - 29 March 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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